Whole 30 Whole30 Pulled Pork Breakfast Hash
This skillet breakfast is the kind of meal that makes waking up on a weekend feel genuinely worthwhile. Sweet potatoes get crisped in avocado oil until golden and caramelized, then come together with smoky pulled pork, red bell pepper, garlic, smoked paprika, and cumin into a hash that's deeply savory and satisfying. A splash of chicken broth deglazes all those browned bits from the pan, adding richness without any off-plan ingredients. The whole thing is finished with fresh chives and topped with fried eggs cooked right in the same cast iron skillet — minimal cleanup, maximum payoff. One of the trickier parts of eating this way is finding pulled pork without added sugar or sauce hiding in the mix, so the recipe calls that out directly and keeps the seasoning in your hands from start to finish. Serves 4, and it's hearty enough that no one is going to be reaching for a snack an hour later.
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Learn more →Ingredients
4 servings
For the hash
- 2 tbsp avocado oil, divided
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch dice
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 red bell pepper, seeded and diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 2 cups pulled pork (cooked, no added sugar or sauce)
- ¼ cup chicken broth
- ¼ cup fresh chives, thinly sliced
For the eggs
- 4–8 large eggs
- 1 tbsp avocado oil
For serving
- hot sauce (optional)
Instructions
- 1
Heat 1 tbsp avocado oil in a large (12-inch) cast iron skillet over medium-high heat until shimmering. Add the diced sweet potatoes in a single layer, season with ½ tsp salt and ¼ tsp black pepper, and cook undisturbed for 4–5 minutes until the undersides are golden and beginning to crisp. Stir and continue cooking for another 4–5 minutes, stirring occasionally, until the sweet potatoes are tender when pierced with a fork and browned on most sides. Transfer to a plate and set aside.
- 2
Reduce the heat to medium. Add the remaining 1 tbsp avocado oil to the same skillet. Add the diced red bell pepper and cook, stirring occasionally, until softened and lightly charred at the edges, about 4–5 minutes. Add the minced garlic, smoked paprika, and cumin and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not burn.
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